Measuring Techniques & Recipe Formats
Measuring Liquids Use clear or plastic liquid measuring cups Always measure liquids on a level surface, at eye level Pour liquid into cup until it has reached the line Never hold cup up or read measurements above cup!
Measuring Dry Ingredients Always use a dry measuring cup that is the exact size you need Spoon ingredients into cup, and then level off with a straight edge
Measuring Flour Flour settles when stored Make sure to stir up well before measuring Stiring makes it lighter, giving you an accurate measurement
Brown Sugar High in moisture Always pack sugar into a dry measuring cup, until level Sugar should hold its shape when turned upside down
Butter, Shortening or Margarine Use a rubber spatula, pack dry measuring cup with butter Making sure that it is packed tightly so you are getting only the butter and not air
Measuring Spoons Use same spoons for both liquids & dry ingredients Be sure to choose the exact size spoon Liquids, should be filled to top Dry ingredients should be levelled off with a flat edge
Recipe Formats Standard Form Lists ingredients first in order in which they are used The measurements are given for the recipe in their final form Directions for food follow ingredients, may be either in paragraph or steps Used commonly in cookbooks
Standard Form Example Pancakes Servings: 10 3" pancakes Ingredients: 1 cup flour 1 tbls. Baking Powder 2 Tbls sugar 1/4 tsp. salt 1 egg, lightly beaten 1/4 cups plus 2 tbls butter (melted and cooled) 1 cup Milk 1 tsp vanilla Method 1. Mix flour, baking powder, sugar and salt together in a medium mixing bowl. 2. Combine egg, 1/4 cup of melted butter, milk and vanilla in a small mixing bowl 3. Combine the two mixtures gradually until dry mixture is completely moistened and no large lumps appear (a few small lumps are fine) 4. Place about two tablespoons of the batter per pancake onto a skillet preheated over medium heat, greased with a little of the leftover butter. Cook until bubbles form and break on the surface and the bottom is golden brown, then flip. cook for a few minutes more until underside is golden brown as well. 5. Serve immediately with butter and maple syrup or brown sugar.
Action Form Directions are given first, followed by ingredients Easy to follow but takes up more space Ingredients are described the same way as in standard form
Action Form Example Pancakes Mix flour 1 cup flour, 1 tbsp baking powder, 2 tbsps sugar and ¼ tsp salt together in a medium mixing bowl. Combine 1 egg lightly beaten, 1/4 cup of melted butter, 1 cup milk and 1 tsp vanilla in a small mixing bowl Combine the two mixtures gradually until dry mixture is completely moistened and no large lumps appear (a few small lumps are fine) Place about 2 tbsps of the batter per pancake onto a skillet preheated over medium heat, greased with 2 tbsps leftover butter. Cook until bubbles form and break on the surface and the bottom is golden brown, then flip. Cook for a few minutes more until underside is golden brown as well. Serve immediately with butter and maple syrup or brown sugar. Yield 10 3" pancakes
Narrative Form Amounts of ingredients are stated along with directions in paragraph form Recipe format is hard to follow unless it is short and has few ingredients
Narrative Form Example Pancakes Mix flour 1 cup flour, 1 tbsp baking powder, 2 tbsps sugar and ¼ tsp salt together in a medium mixing bowl. Combine 1 egg lightly beaten, 1/4 cup of melted butter, 1 cup milk and 1 tsp vanilla in a small mixing bowl. Combine the two mixtures gradually until dry mixture is completely moistened and no large lumps appear (a few small lumps are fine). Place about 2 tbsps of the batter per pancake onto a skillet preheated over medium heat, greased with 2 tbsps leftover butter. Cook until bubbles form and break on the surface and the bottom is golden brown, then flip. Cook for a few minutes more until underside is golden brown as well. Serve immediately with butter and maple syrup or brown sugar. Yield 10 3" pancakes